Beef Pot Roast

Photo by Caren Alpert
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 839 calories
    • Fat 51 g
    • Sat Fat 18 g
    • Cholesterol 258 mg
    • Sodium 1075 mg
    • Protein 81 mg
    • Carbohydrate 11 g
    • Fiber 2 g
    • Iron 10 mg
    • Calcium 72 mg


  1. Check 2tablespoons olive oil
  2. Check 3 1/2pounds boneless chuck roast
  3. Check 1teaspoon kosher salt
  4. Check 1/2teaspoon freshly ground black pepper
  5. Check 1 large onion, chopped
  6. Check 1 small clove garlic, minced
  7. Check 2cups good-quality beef stock
  8. Check 3tablespoons canned crushed tomatoes
  9. Check 1 bay leaf


  1. Preheat oven to 350° F.
  2. Heat the olive oil in a Dutch oven over medium-high heat. Season the boneless chuck with the salt and pepper and sear on all sides until golden brown, 3 to 4 minutes per side. Remove the beef and set aside.
  3. Place the onion and garlic in the Dutch oven and cook, stirring, until brown and fragrant, about 2 minutes. Add the stock, scraping the bottom of the pot with a wooden spoon to loosen any brown bits, then add the tomatoes and bay leaf.
  4. Return the beef to the pot, cover tightly, and transfer to oven until the beef is fork-tender, 2 1/2 to 3 hours.
  5. Remove the beef to a cutting board and cover it loosely with foil. Transfer the pot to a burner over moderately high heat and bring the liquid to a boil. Remove from heat.
  6. Slice the beef and spoon extra cooking liquid on top.